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PPL2PC24

Prepare, cook and finish basic pastry products

Overview This standard is about preparing, cooking and finishing basic pastry
products, for example:
• chocolate éclair
• apple tart
• savoury quiche
• apple turnover/pie
• steak & kidney pudding

The standard covers a range of preparation and cooking methods


associated with pastry products all of all types.

This standard focuses on the technical knowledge and skills required


to prepare, cook and finish basic pastry products; however it should be
assessed in the wider context of safe and hygienic working practices. It
is recommended that the following NOS, selected as appropriate to the
job role and organisation, are referenced in conjunction with the
technical skills and knowledge for the standard:
• Maintain basic food safety in catering
• Maintain food safety in a kitchen environment
• Provide basic advice on allergens to customers
• Minimise the risk of allergens to customers

When you have completed this standard you will be able to


demonstrate your understanding of and your ability to:
• Prepare, cook and finish basic pastry products

PPL2PC24 Prepare, cook and finish basic pastry products 1


PPL2PC24

Prepare, cook and finish basic pastry products

Performance criteria
You must be able to:
1. Select the type and quantity of ingredients required for preparation
2. Check the ingredients meet quality and other requirements
3. Choose the correct tools and equipment required to prepare, cook and finish
the pastry product
4. Use the tools and equipment correctly when preparing, cooking and finishing
the pastry product
5. Prepare the ingredients to meet the requirements of the pastry product
6. Cook the ingredients to meet the requirements of the pastry product
7. Ensure the pastry product has the correct flavour, colour, texture, quantity
and finish
8. Finish and present the pastry product to meet requirements
9. Ensure the pastry product is at the correct temperature for holding and
serving
10. Store any cooked pastry not for immediate use in line with food safety
regulations

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PPL2PC24

Prepare, cook and finish basic pastry products

Knowledge and
understanding
You need to know and 1. Different types of pastry and their characteristics
understand: 2. How to make sure that the ingredients meet product requirements
3. Why it is important to follow a recipe correctly when preparing pastry
products
4. What quality points to look for in a range of pastry types
5. Why and to whom you should report any problems with the pastry or other
ingredients
6. The correct tools and equipment to carry out the required preparation and
cooking methods
7. How to carry out each of the preparation, cooking and finishing methods
according to product requirements
8. Why it is important to use the correct techniques, tools and equipment when
preparing, cooking and finishing pastry products
9. The correct temperatures for cooking pastry products and why these
temperatures are important
10. How to check and adjust a pastry product to make sure it has the correct
colour, flavour, texture quantity and finish
11. The correct temperatures and conditions for holding and serving pastry
products
12. The correct temperatures and procedures for storing pastry products not for
immediate use
13. Healthy eating options when preparing, cooking and finishing pastry
products

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PPL2PC24

Prepare, cook and finish basic pastry products

Scope/range 1. Pastry
1.1 short
1.2 sweet
1.3 suet
1.4 choux
1.5 convenience

2. Preparation methods
2.1 weighing/measuring
2.2 sifting
2.3 rubbing in
2.4 creaming
2.5 resting
2.6 piping
2.7 rolling
2.8 cutting/shaping/trimming
2.9 lining

3. Cooking methods
3.1 baking
3.2 steaming
3.3 deep frying
3.4 combining cooking methods

4. Finishing methods
4.1 garnishing
4.2 presenting

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PPL2PC24

Prepare, cook and finish basic pastry products

Developed by People 1st

Version Number 2

Date Approved February 2016

Indicative Review March 2021


Date

Validity Current

Status Original

Originating People 1st


Organisation

Original URN PPL 2FPC10

Relevant Chef; Cook; Kitchen Assistant


Occupations

Suite Hospitality - Professional Cookery

Keywords prepare, cook, finish, basic, pastry

PPL2PC24 Prepare, cook and finish basic pastry products 5